Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth
Gooey, Butter and Cake. Cut in butter until the mixture resembles fine crumbs and starts to cling. So she and her mom get all the accolades that this cake deserves
This Yummy Butterylemoncake is an all time favorite of my family. Ingredients Bars 1 cup butter 2 cups granulated sugar 4 eggs 2 cups self-rising flour 2 tablespoons grated lemon peel 1/3 cup lemon juice Glaze 1 cup powdered sugar 2 tablespoons lemon juiceHeat oven to 375°F. In 3-quart saucepan, melt butter over medium heat. 1 cup butter. 2 tablespoons grated lemon peel. 1/3 cup lemon juice. 2 tablespoons lemon juice
ButtermilkCake. In large bowl, beat butter with granulated and brown sugars until fluffy. In saucepan over medium heat, cook brown sugar, butter and lemon juice, stirring, until sugar is dissolved, about 2 minutes. 5 L) square cake pan. stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Bake in 350 degrees F (180 degrees C) oven until cake tester inserted in centre comes out clean, about 40 minutes
To play around with the recipe you can add grated orange or lemon zest to the batter. ButterCake. ½ cup butter, softened ( bring to room temperature to soften- do not use microwave)
Last Thanksgiving, I made a four-layer pumpkin cake with lots of fall spices that my dad declared "the best cake he'd ever tasted", so I tweaked that recipe to replace the pumpkin with lots of grated carrots and applesauce, which, along with buttermilk and brown sugar, gave the cake such a moist, dense richness
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